When I reflect back on the women that have had a considerable impact on my life, I'm fortunate to have quite a few. These recipes are from some of those amazing ladies or were created in their honor. It's such a blessing to be able to share these recipes, and in turn, share them with the world!
My mother is the one who nurtured my love of food more than anyone. Growing up she cooked 3 meals a day for our family and never complained once. Cooking for us was one of the many ways she showed us she loved us. This easy Mom's Mexican Cornbread she made often. If spicy food isn't your thing, you can simply leave out the jalapenos.
Mom’s Mexican Cornbread
1/2 pound ground beef
3 tablespoons vegetable oil
1 cup self-rising cornmeal
1 cup buttermilk
1 (14.75-ounce) can cream style corn
2 eggs well beaten
1 large onion, chopped
1 (4-ounce) can sliced jalapenos, drained (optional)
1 cup shredded cheddar cheese
Add the vegetable oil to the bottom of a 10-inch cast iron skillet. Place the skillet in the oven and preheat the oven to 350°.
While the oven and skillet preheat, brown the ground beef then drain the grease away.
In a large bowl, combine the cornmeal, buttermilk, cream style corn, and beaten eggs until well mixed.
Once the skillet is hot (a pinch of cornmeal sprinkled in the skillet will sizzle when it's ready), pour half of the batter into the bottom of the skillet. Sprinkle the ground beef, chopped onion, and jalapenos over the batter. (The jalapenos are optional and the cornbread is just as tasty without them. Mom always made it without them when I was a kid.) Sprinkle the cheese over the other ingredients then top with other half of the batter. Bake for 45 to 50 minutes or until golden brown. Allow the cornbread to cool slightly in the pan before flipping out onto a serving plate.
Stacey Little has contributed to Southern Holiday Life since Christmas 2013. He published his own cookbook The Southern Bite in March. Here you will find all the recipes he has contributed to Southern Holiday Life. To see more of his recipes, visit his blog The Southern Bite